Lobster Pizza
The ultimate luxury pizza from America's lobster capital. Sweet, succulent Maine lobster meat bathed in garlic butter, topped with fresh chives and a squeeze of lemon. Simple ingredients showcasing the best seafood on Earth.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Prepare the lobster: If using live lobsters, steam for 8-10 minutes until bright red. Cool, crack, and remove all meat. Cut into large bite-sized chunks. Keep any collected juices.
Make garlic butter: Melt butter in a saucepan, add garlic, cook 1 minute until fragrant. Remove from heat, add lemon juice and cayenne. Toss half of the garlic butter with the lobster meat.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Brush dough generously with remaining garlic butter. Top with fontina and mozzarella cheeses. Arrange butter-tossed lobster chunks evenly over the cheese.
Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly. The lobster should be just warmed through.
Finish: Remove from oven and immediately drizzle with any remaining garlic butter. Scatter fresh chives and lemon zest over the top.
Serve: Let rest 2 minutes, then slice. Serve with lemon wedges on the side. The lobster should be the star - every bite should have a piece.
💡 Pro Tips & Variations
- Maine lobster is best: Cold-water Maine lobster has sweeter, more tender meat than warm-water varieties.
- Don't overcook: Lobster is already cooked when added - it just needs to warm through. Overcooked lobster is rubbery.
- Save the shells: Use lobster shells to make stock or compound butter for extra lobster flavor.
- Fontina matters: Fontina's creamy, slightly nutty flavor complements lobster perfectly. Don't substitute.
- Add tarragon: Fresh tarragon is a classic pairing with lobster and works beautifully on this pizza.
- Pair with Champagne: This luxury pizza deserves a glass of Champagne or quality sparkling wine.